You heard me right, anchovy sauce AND the kids will love it! This sauce is made with a full can of anchovies which gives it a wonderful savory umami flavor without being fishy. It gives a nice dose of healthy Omegas from the anchovies and the extra virgin olive oil. It’s full of good for you fiber from the white beans and whole wheat spaghetti. You can bump up the nutrition even more with adding roasted cauliflower.

If you or someone in your family is gluten-free, you can easily swap rice or quinoa pasta for the whole wheat variety, and your favorite gluten-free bread crumbs.

I’d love to hear what your family thinks of this recipe, and I hope they enjoy it as much as mine!

Ingredients

1 lb Whole Wheat Spaghetti

1/2 Cup Extra Virgin Olive Oil + some for drizzling

1 Can Anchovies

1 Onion sliced thin

1 pouch or can of Cannelini Beans

1 Cup Panko Bread Crumbs

2 tbs Grass-fed Butter

3 cloves of garlic (2 sliced, 1 minced)

1 handful of Fresh Herbs like Italian Parsley, and Basil

Sea Salt, Pepper, Parmesan cheese, and Chili Flakes to taste

Cook Spaghetti according to package directions, and be sure to salt the water first.

In a small sauce pan over medium heat, add the anchovies. Saute until they begin to break apart, then add the olive oil. Let simmer on low while pasta is cooking.

In a saute pan drizzle about a tablespoon of olive oil, add minced and sliced garlic and onion. Cook for about 3 minutes, until translucent. Add the beans, and cook another few minutes until heated through.

Transfer bean mixture to a large bowl, and use the saute pan for the toasted bread crumbs. Add butter and once melted, add the breadcrumbs and a pinch of salt. Cook for about 5 minutes, stirring occasionally until golden brown.

Drain pasta, and add bean mixture to the pasta, fresh herbs, and Parmesan cheese. Toss the pasta, and top with toasted breadcrumbs and additional Parmesan Cheese.